Spiced Plum Chutney - cooking recipe

Ingredients

2 lbs plums (weight when stoned or pitted)
1 lb apple (weight when peeled and cored)
1 lb onion
2 garlic cloves
2 1/2 cups white malt vinegar, divided
1/2 teaspoon ground mixed spice
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 1/4 cups sultanas (golden raisins)
2 1/2 cups brown sugar
salt & freshly ground black pepper, to taste
cayenne pepper (pinch)

Preparation

Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
Add salt and pepper to taste, then spoon into the hot jars and seal down.